Double chocolate cheesecake (no bake)

Double chocolate cheesecake has a rich chocolate and biscuit base and is topped with chocolate mascarpone cheesecake cream.

This no bake cheesecake recipe is easy to follow, foolproof and can be prepared ahead of time.

If you like cheesecake you may also like to try this cherry cheesecake which is topped with fresh cherry compote and also has a chocolate crumb base, or individual lemon and poppy seed cheesecakes.

If you are looking for other recipes for no bake chocolate desserts you could try this avocado chocolate mousse which can be prepared in around 10 minutes, chocolate salami, chocolate quinoa bites or these foolproof chocolate date and nut bars.

The quantities below are sufficient for around 8 servings.

Ingredients for the chocolate cheesecake base

• 200g plain biscuits such as Rich Tea, Digestives or Marie bisuits
• 45g cocoa powder
• 120g butter
• 1 tablespoon honey
• A small amount of cooking oil for the lining paper and tin

Ingredients for the chocolate cheesecake mixture

• 250 grams mascarpone - at room temperature
• 200 ml double cream
• 20 grams caster sugar
• 150 grams chocolate suitable for melting
• A few additional squares of chocolate to grate for decoration

Prepare the biscuit base

First, crush 200g biscuits into fine crumbs. I do this by placing the biscuits in a large plastic bag and then crushing with a rolling pin.

Next, melt 120g butter and 1 tablespoon honey in a saucepan. Add the crushed biscuits and 45g cocoa powder to the melted butter/honey mixture and mix together.

Line the base of the non stick tin with non stick baking parchment or greaseproof paper. Lightly brush the base and sides with cooking oil.

Spoon the biscuit mixture into the base of the tin, spread to an even thickness and compact using the back of a spoon. Place the cheesecake base in the fridge until you are ready to add the topping.

Prepare the chocolate cheesecake cream

To make the no bake chocolate cheesecake cream, first melt 150g chocolate. The easiest way to do this is to use a microwave on a low setting at no more than 30 second at a time to avoid the chocolate overheating.

Place 250g mascarpone in a large baking bowl. Add 20g caster sugar and cream together using a wooden spoon. Stir in the melted chocolate and mix well.

Lightly whisk 200ml double cream and then fold into the mascarpone/chocolate mixture using a tablespoon.

Assemble the cheesecake

Spread the chocolate cheesecake topping evenly over the base and chill for around an hour.

Carefully remove the cheesecake from the tin and place on a serving plate.

Decorate with a little grated chocolate over the top.

Tips

1. Make sure the mascarpone is at room temperature before starting to make the cheesecake cream so that it is easier to mix with the other ingredients.
2. Use a loose bottomed tin so that it is easier to remove the finished cheesecake from the tin.
3. If you don't have a microwave then the chocolate could be melted in a heatproof bowl over a pan of hot water, but take care not to splash any of the water onto the chocolate as this may affect the texture.
4. If you use a microwave to melt the chocolate do this at low power for no more than 30 seconds at a time. Check between each burst in the microwave to avoid the risk of the chocolate overheating or burning.
5. Store the cheesecake in the fridge. The cheesecake will keep for a couple of days (unless it is eaten first!)

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